1,929 chile sauce recipes

Mexican beef casserole layered with flour tortillas, creamed corn, Rotel tomatoes, enchilada sauce, and two cheeses. A crowd-pleasing party dish with serious heat.

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Crunchy Thai chicken salad with crispy wonton strips, bean sprouts, and peanuts tossed in a zesty lime-fish sauce dressing with fresh mint, basil, and lemongrass.

Jamaican chicken wings marinate overnight in jerk seasoning with Scotch bonnet, allspice, dark rum, and warm spices, then bake to a sticky-sweet finish. Authentic Caribbean party wings.

Beer-braised jalapeño chili loaded with beef and pork, three kinds of chiles, and toasted cumin, with no beans in sight. A fiery Texas-style bowl that simmers low in the crock-pot until the meat falls apart.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Whole red snapper stuffed with saffron paella rice, chorizo, shrimp, and toasted almonds, then basted in lime butter. A showstopping Spanish-inspired seafood centerpiece.

Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Chilly Chicken is ready and you can serve , if you need spicy chilly chicken, you can add cayenne pepper instead of kashmiri chilli power.

Orange beef stir-fry with crispy battered round steak tossed in a glossy sauce of beef stock, soy sauce, dried red chiles, and caramelized orange zest. Better than takeout in 30 minutes.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Add a Jamaican kick to your chicken with this scrumptious recipe that will have you licking your fingers.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.